Summery Chipotle Corn Chowder is a vibrant, slightly smoky soup that celebrates the sweetness of fresh corn with a warm, spicy twist. It’s creamy, colorful, and bursting with seasonal produce—perfect for late summer dinners, backyard meals, or a comforting bowl with a hint of heat.
Why You’ll Love This Recipe
This chowder strikes the perfect balance between sweet corn flavor and smoky chipotle heat. It’s rich and hearty but still fresh and light enough for warmer weather. It’s also easily adaptable to what you have on hand.
- Sweet, spicy, and smoky all in one
- Uses fresh summer produce like corn, peppers, and herbs
- Naturally gluten-free with dairy-free options
- One-pot, easy-to-make comfort food
- Great for leftovers and meal prep
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh corn kernels (or frozen if out of season)
- Yukon gold potatoes, diced
- Red bell pepper, chopped
- Onion, chopped
- Garlic cloves, minced
- Chipotle pepper in adobo sauce (minced)
- Smoked paprika
- Vegetable broth or chicken broth
- Heavy cream or coconut milk
- Olive oil or butter
- Salt and black pepper
- Fresh lime juice
- Fresh cilantro or green onions (for garnish)
directions
- In a large pot, heat olive oil or butter over medium heat. Add onion and bell pepper, and sauté for 4–5 minutes until softened.
- Stir in garlic, chipotle pepper, and smoked paprika. Cook for another 1–2 minutes until fragrant.
- Add diced potatoes, corn kernels, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
- Use an immersion blender to puree part of the soup for a creamy texture, or blend a portion in a blender and return to the pot.
- Stir in heavy cream or coconut milk and simmer for another 5 minutes.
- Finish with a squeeze of lime juice and season to taste with salt and pepper.
- Serve hot, garnished with chopped cilantro, green onions, or a swirl of cream.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
- Add Protein: Stir in shredded chicken, cooked bacon, or crispy tofu.
- Extra Veggies: Add zucchini, spinach, or tomatoes for more summer freshness.
- More Heat: Use extra chipotle or a dash of cayenne pepper.
- Thicker Chowder: Blend more of the soup or add a slurry of cornstarch and water.
- Dairy-Free: Use coconut milk or a cashew cream blend instead of heavy cream.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over medium heat or microwave in individual servings for 2–3 minutes.
This chowder can be frozen—store in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating and stir well before serving.
FAQs
Can I use canned corn?
Yes, but fresh or frozen corn gives the best flavor and texture. Drain canned corn before using.
Is this soup very spicy?
It has a mild to moderate heat. Add more or less chipotle to your preference.
What potatoes work best?
Yukon golds are ideal for their creamy texture, but russets also work well.
Can I make this vegan?
Yes, use vegetable broth and coconut milk or a dairy-free cream alternative.
Can I use a regular chili instead of chipotle?
You can, but chipotle gives the signature smoky flavor. Try smoked paprika to compensate.
Should I blend all the soup?
No, blending just part creates a creamy base while keeping some texture from the corn and potatoes.
Can I make this ahead of time?
Yes! The flavors develop even more after a day in the fridge.
What can I serve with it?
Try a side salad, crusty bread, tortilla chips, or grilled cheese.
Is it gluten-free?
Yes, this recipe is naturally gluten-free as written.
Can I add cheese?
Absolutely—sharp cheddar or pepper jack stirred in at the end adds richness and a nice kick.
Conclusion
Summery Chipotle Corn Chowder is a bright, comforting, and satisfying way to enjoy the best of the season. With sweet corn, smoky spice, and a creamy base, this chowder brings all the warmth of classic comfort food with a summer twist. Serve it hot, topped your way, and savor every sweet and smoky spoonful.
Print
Summery Chipotle Corn Chowder
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This summery corn chowder is rich, smoky, and full of fresh veggies like sweet corn, zucchini, and potatoes. A touch of chipotle brings a gentle heat, balanced by the creaminess of milk (or a dairy-free alternative). It’s perfect for warm-weather comfort food that still feels light and bright.
Ingredients
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2 tablespoons olive oil
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1 small yellow onion, diced
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3 cups diced red potatoes (about 3 medium)
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3 cloves garlic, minced
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3 cups corn kernels (fresh or frozen)
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1 medium zucchini, diced
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1 teaspoon salt, plus more to taste
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3 cups vegetable broth
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1-2 chipotle peppers in adobo sauce, chopped (adjust to taste)
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1 cup unsweetened almond milk (or dairy milk)
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1/2 cup fresh basil, chopped
Optional Toppings:
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Drizzle of pesto
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Extra basil or green onions
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Olive oil or chili oil
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Crushed tortilla chips or toasted pepitas
Instructions
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Sauté the vegetables:
In a large pot, heat olive oil over medium heat. Add onion and potatoes. Cook for about 5 minutes until the onion is translucent. -
Add remaining vegetables:
Stir in garlic, corn, zucchini, and salt. Cook for another 5 minutes until veggies begin to soften. -
Simmer:
Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10–15 minutes, or until the potatoes are tender. -
Blend partially:
Carefully transfer about 3 cups of the soup to a blender. Add almond milk and chopped chipotle peppers. Blend until smooth. -
Combine and finish:
Pour the blended mixture back into the pot. Stir to combine, then add chopped basil. Taste and adjust salt or heat as needed. -
Serve:
Ladle into bowls and top with your favorite garnishes. Serve warm or room temp.
Notes
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For extra protein, stir in cooked white beans or shredded rotisserie chicken.
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Make it extra smoky with a dash of smoked paprika.
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Want it thicker? Add a small scoop of instant mashed potatoes or blend more of the soup.